1 (3-4) lb. chicken, cut up
1/4 c. fresh parsley
4 med. carrots, halved
2 med. parsnips
2 celery stalks (with leaves)
1 lg. onion
4 c. water

Place chicken, giblets, and neck in large soup pot. Add remaining ingredients. Bring to boiling, then reduce heat, cover, and simmer for 35 minutes until chicken is tender. Remove from heat. Remove chicken to separate bowl, leaving giblets and neck in soup pot. When chicken is cool remove meat and reserve. Return bones to pot and bring to boil. Reduce heat and continue cooking for one hour. Strain and cool stock. When cool, remove fat with spoon. Yield: 2 1/2 cups stock.